• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Canning Beets (Whole, Cubed, or Sliced)

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • Quantity: An average of 21 pounds (without tops) is needed per canner load
  • of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9
  • pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
  • quarts--an average of 3 pounds per quart.
  • Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
  • packs. Beets larger than 3 inches in diameter are often fibrous.
  • Procedure: Trim off beet tops, leaving an inch of stem and roots to reduce
  • bleeding of color. Scrub well. Cover with boiling water. Boil until skins
  • slip off easily; about 15 to 25 minutes depending on size. Cool, remove
  • skins, and trim off stems and roots. Leave baby beets whole. Cut medium or
  • large beets into 1/2-inch cubes or slices. Halve or quarter very large
  • slices. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars
  • with hot beets and fresh hot water, leaving 1-inch headspace.
  • Adjust lids and process following the recommendations in Table 1 or Table 2
  • according to the method of canning used. Table 1. Recommended process time
  • for Beets in a dial-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for
  • Pints, 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
  • 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Beets in a weighted-gauge pressure
  • canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
  • minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
  • Altitudes of 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Canning Carrots (Sliced or Diced)
Categories: Vegetables, Canning
Yield: 1 Recipe


Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
load of 7 quarts; an average of 11 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
quartsan average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot packCover with boiling water; bring to boil and simmer for 5 minutes.
Fill jars, leaving 1-inch of headspace.

Raw packFill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 25
minutes for Pints, 30 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Carrots in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 25
minutes for Pints, 30 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.



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